Tantalize your taste buds with a culinary journey that harmonizes the bold and savory flavors of Pepper Jack Chicken with Succotash. This tantalizing dish promises an explosion of flavors, textures, and colors, leaving you craving for more. Indulge in the delectable combination of succulent chicken infused with the spicy kick of Pepper Jack cheese, perfectly complemented by a vibrant medley of fresh vegetables in the succotash. Each bite offers a symphony of flavors, textures, and colors, sure to leave you spellbound. Elevate your culinary skills with this easy-to-follow recipe, designed for both novice and seasoned cooks. Discover the art of creating this delectable dish, along with variations and additional recipes to expand your culinary repertoire. Embrace the culinary adventure that awaits and prepare to savor the extraordinary flavors of Pepper Jack Chicken with Succotash.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY CHICKEN SUCCOTASH
Steps:
- In a large skillet over medium heat, cook the bacon until crisp, about 5 minutes. With a slotted spoon, transfer the crisp bacon to a paper towel-lined plate to drain.
- Season the chicken well with salt and pepper and sear in the same skillet, stirring, until the edges begin to brown, about 5 minutes. Add the bell pepper and garlic and cook until softened slightly, about 5 minutes. Add the corn, lima beans, pearl onions, hot sauce, and cream, and cook until simmering. Reduce the heat to medium low and cook until the vegetables are tender and the chicken is cooked through, about 15 minutes.
- Taste and adjust the seasoning with salt and pepper; stir in the reserved bacon and serve immediately.
PEPPER-JACK CHICKEN WITH SUCCOTASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.
- Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the succotash
Nutrition Facts : Calories 462, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 120 milligrams, Sodium 1,018 milligrams, Carbohydrate 30 grams, Fiber 7 grams, Protein 48 grams
BARBECUE CHICKEN WITH SUCCOTASH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 425 degrees F. Season the chicken with salt and pepper and place on a foil-lined rimmed baking sheet. Roast until the skin is golden and crisp, about 30 minutes.
- Meanwhile, make the barbecue sauce: Combine the cider, ketchup, Worcestershire sauce and 1 tablespoon mustard in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until slightly thickened, about 15 minutes.
- Melt the butter in a large skillet over medium heat. Add the scallion whites, bell pepper, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables soften slightly, about 5 minutes. Add 1/4 cup water, the corn, lima beans and the remaining 1 teaspoon mustard. Bring to a simmer and continue cooking until the vegetables are tender, about 10 minutes. Stir in the scallion greens.
- Turn on the broiler. Brush the chicken with the prepared barbecue sauce and broil until the sauce is thick and bubbling, about 3 minutes. Serve with the succotash.
Nutrition Facts : Calories 550 calorie, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 134 milligrams, Sodium 857 milligrams, Carbohydrate 45 grams, Fiber 8 grams, Protein 48 grams
PEPPER JACK CHICKEN WITH SUCCOTASH
I got this out of the Food Network Magazine cant remember what chef, but it is soooo good, i have done it with flattened beef as well. And also if you cant find baby arugula use baby spinach
Provided by Kathy Griffin
Categories Chicken
Time 40m
Number Of Ingredients 12
Steps:
- 1. Combine the cheese and arugula in a bowl. Cut a deep 2- inch wide pocket in the thickest part of the chicken breast. Stuff with the arugula mixture. Brush with olive oil and season with salt and cajun blend.
- 2. Preheat grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part reads 155 degrees. ( 8-10 minutes per side) Transfer to a cutting board and let rest.
- 3. Meanwhile, heat 1tbs olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender ( about 3 minutes) Add the tomatoes and cook 2 minutes more. Remove from heat stir in the lime juice. Slice each chicken breast in half and serve with the succotash
Tips:
- Choose the right pepper jack cheese. Not all pepper jack cheeses are created equal. Look for a cheese that has a bold, spicy flavor. Grated pepper jack cheese is a good option, as it melts easily and evenly.
- Use fresh vegetables. Fresh vegetables will give your succotash a bright, vibrant flavor. Choose vegetables that are in season and at their peak of ripeness.
- Season to taste. Be sure to taste your succotash before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or cayenne pepper to taste.
- Serve immediately. Succotash is best served immediately after it is made. However, it can be kept warm in a slow cooker or chafing dish for up to 30 minutes.
Conclusion:
Pepper jack chicken with succotash is a delicious and easy-to-make dish that is perfect for a summer meal. The spicy chicken and creamy succotash are a perfect combination. This dish is sure to be a hit with your family and friends.
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